The Guide

Kyrgyz Cuisine, Dish by Dish

A short guide to the traditional dishes of the Tian Shan — where each recipe comes from, how it is made, and why it belongs on the table.

Manty — The Steamed Dumpling of Central Asia

Hand-pleated parcels of lamb, beef and onion, steamed in tiered baskets until the dough turns silky and translucent.

Long, elastic noodles pulled to order and served with a fragrant sauté of meat, vegetables and mountain spices.

Slow-cooked rice with lamb, carrots and cumin — the Sunday feast of Central Asia, prepared in a heavy iron cauldron.

Marinated cubes of meat threaded onto long skewers and grilled over glowing coals until the edges char and the center stays juicy.

Cubed meat, onions and potatoes fried together in a heavy pan until deeply browned — a shepherd’s dish elevated to a national favorite.

Flaky pastries filled with meat, onion or pumpkin, baked against the wall of a clay tandoor until the crust blisters and turns gold.

Miniature meat dumplings, no bigger than a thumbnail, floating in a clear, aromatic soup — Central Asia’s comfort dish.